Ingredients
egg whites - 4
fresh cream - 300 ml
vanilla essence - 1 tsp
icing sugar - 50 g
salt - a pinch
dark chocolate - 150 g
To decorate:
dark chocolate - 60 g
fresh whipping cream - 150 ml
toasted chopped hazelnuts - a handful
Instructions
Melt the chocolate by putting it in a bowl over a saucepan of simmering water.
Spread the chocolate on a sheet of baking paper making 3 rectangles as big as the baking tin; they should be placed apart from each other. Then place in the freezer for 3 minutes.
Cover the plum cake tin with a sheet of cling film
Whip the cream in a bowl then in another bowl whip the egg whites with a pinch of salt and the icing sugar. Add the vanilla essence and gently stir the whipped cream and the egg whites mixture incorporating well.
Pour some of the mixture in the tin then take the chocolate out of the freezer and put a sheet of chocolate over it.
Carry on with the remaining ingredients making layers.
Finish off with a layer of cream and egg white mixture.
Put in the freezer covered with cling film for 4 hours. Then melt 60 g of chocolate and pour it over the top of the viennetta using a teaspoon. Sprinkle over some toasted hazelnuts (optional). Put the Viennetta back in the freezer and in the meantime whip the cream.
Take the Viennetta out of the freezer and decorate with the cream using a piping bag.
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